SPINACH AND SAUSAGE STUFFED MUSHROOMS

Spinach and Sausage Stuffed Mushrooms image

I found the original recipe for this on the back of the Stouffer's box and have tinkered a bit with the ingredients and directions. This is an excellent use of their Spinach Souffle.

Provided by MsKittyKat

Categories Vegetable

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 9

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Ingredients

1 package stouffer frozen spinach souffle, defrosted
2 tablespoons butter or 2 tablespoons margarine
3 tablespoons chopped onions
1 clove garlic, crushed
3/4 cup water or 3/4 cup chicken broth
2 1/3 cups herb stuffing mix (not crouton style)
1/2 lb bulk sausage, thoroughly cooked,drained and crumbled (I use breakfast sausage)
1/4 cup parmesan cheese, plus additional for garnish
2 1/2-3 lbs whole white mushrooms, stems removed and chopped

Steps:

Melt butter in medium saucepan; add onion, garlic and mushroom stems, cook until onion is translucent.
Add water (or broth); heat to boiling.
Remove pan from heat.
Add stuffing mix and stir until moistened.
Stir in souffle, cooked sausage and 1/4 cup parmesan cheese.
Stir well.
Arrange mushrooms on baking sheet and fill with spinach mixture, mounding slightly.
Sprinkle with additional parmesan cheese.
Bake in a preheated 400 degree oven for 10- 15 minutes or until cheese and mushrooms are lightly browned.
Enjoy.

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